Guest guest Posted February 20, 2003 Report Share Posted February 20, 2003 What I do w/it is to put them in a cacerole w/water for 1 hour, 2 tbs. of sugar and then to boil for 20'.or 30'..you have a yummy " compot " ..the fruit is plump and the flavor is very yummy. " aproctorus wrote:***SIGH*** Thanks, Carmen & . Cheers, Alisa..scratching the dried apricots (WITH sulpher) she ate on both LIDs off her next one..just in case, and replacing with naturally dried, brown yuckky looking ones. From Seattle, where we usually live with large puddles, if not slush :-) > > > I thought dried fruit was off the LID? The diet on ThyCa mentions > > only fresh fruit. And if molasses that's been sulfured is banned, > > wouldn't then dried fruit (most of which is sulfured) also be off > > limits? > > > > Hmmm.... :-/ > > --Carmen in Slushville, I mean nyc > > Hi, Carmen - > > To the best of my knowledge, no one has explained the sulfur/iodine connection, but I agree that there seems to be one. Or at least enough people in charge of these things seem to think there is one. > > In my experience, most dried fruit isn't sulfured. > It's usually the light colored fruits, such as apricots, peaches, pineapples, golden raisins that are treated; it's usually not too difficult, though, to find any of those dried without sulfur (they're > darker and much denser). > > > Downtown Slushville > (nothing like 50 degree weather to turn a mountain into a lake :-) Quote Link to comment Share on other sites More sharing options...
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